Name: Orange and ginger lamb chops
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 4 forequarter lamb chops (800g); 400 gram pumpkin, peeled, seeds removed, cut into 2-3cm pieces; 280 gram pickling onions, peeled, quartered; 80 gram ginger, peeled, thinly sliced; 2/3 cup water; 2 oranges, 1 juiced, 1 sliced; 2 tablespoon brown sugar; 40 gram butter, chopped; half baguette, to serve

Orange and ginger lamb chops

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Serves 4

Prep

15M

Cook

1H 15M

Total

1H 30M

Ingredients

2 tablespoon olive oil

4 forequarter lamb chops (800g)

400 gram pumpkin, peeled, seeds removed, cut into 2-3cm pieces

280 gram pickling onions, peeled, quartered

80 gram ginger, peeled, thinly sliced

2/3 cup water

2 oranges, 1 juiced, 1 sliced

2 tablespoon brown sugar

40 gram butter, chopped

half baguette, to serve

Method

1.Preheat oven to 180°C. Heat 1 tablespoon oil in flameproof baking dish on high. Fry chops, 2 minutes each side, until browned. Remove from dish and set aside.

2.Heat remaining oil in same pan and cook pumpkin 3-4 minutes, until golden brown. Add onion and ginger and cook a further 2-3 minutes, until onion is golden.

3.In a jug, combine water, juice and sugar. Return lamb to pan with liquid and bring to boil. Dot with butter and top with sliced orange.

4.Bake, covered, 1 hour, until meat is tender and vegetables are cooked through. Serve with crusty bread.

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